Basin Ki Kadi (Sindhi Chickpea Flour Curry)

Name: Basin Ki Kadi (Sindhi Chickpea Flour Curry)
Yield: 2 servings
Ingredients: Oil; 1 tbsp cumin seeds and mustard seeds; Curry leaves; 4–5 pieces finely-chopped chiles; 200 g besan (chickpea flour); 500 ml water; Finely-chopped coriander leaves; 3 average sized tomatoes, chopped; Salt; Red chile powder; Turmeric

serves 2

Ingredients

Oil
1 tbsp cumin seeds and mustard seeds
Curry leaves
4–5 pieces finely-chopped chiles
200 g besan (chickpea flour)
500 ml water
Finely-chopped coriander leaves
3 average sized tomatoes, chopped
Salt
Red chile powder
Turmeric

Steps

Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.
Stir in the besan. Cook, stirring, until the besan turns golden.
Mix in the water, and continue stirring for at least 5 minutes.
Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.
Serve hot with white rice and fried potatoes.

More recipes with cumin, mustard seed, curry leaves, chile peppers, chickpea flour, cilantro, tomatoes or turmeric

Adapted from “Basin Ki Kadi (Sindhi Chickpea Flour Curry)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.